Salmon & Leafy Lettuce Salad with Creamy Dill Dressing

Nice & Light!  I broiled salmon for last minute til nice and crispy.  Dill sauce truly complimented lettuce greens & salmon.   Note:  You can prepare and refrigerate dressing up to a day before and can cook salmon earlier in the day if serving cold.

2 salmon fillets

1 t minced garlic in oil

1 t vegetable oil

3 cups of salad greens

Dressing:

2 T buttermilk

½ t crushed garlic

4 t light mayonnaise

2 ½ t lemon juice

1 ½ t water

4 T freshly chopped dill

2 t freshly chopped parsley

4 t vegetable oil

Preheat oven to 400 degrees

Line baking sheet with tin foil and spray with non stick cooking spray.

Brush salmon with the garlic and vegetable oil.

Place on baking sheet and bake for 10 mins or until cooked through and flakes easily with a fork.

Arrange lettuce on 4 salad plates

Place salmon on each plate

Combine dressing and drizzle over salmon.

145 calories/13 g protein/9g fat/2g carb/0.5g fibre/59 mg sodium/23 mg cholesterol

Courtesy of:  The Best Low Carb Cookbook by Robert Rose